Tomato Stewed Chicken


2 lbs chicken (wings and thighs)

1 cup Tomato sauce

1 cup red sliced red onion

1 cup sliced parsley

1 tbsp paprika

1 tsp red wine vinegar

1 tsp curry

1 chicken stock

1 tbsp each ginger and garlic

Olive oil

Salt and pepper to taste


  1. Pour olive oil in a hot skillet or pan
  2. Add chicken and fry slightly for 10 minute
  3. Add onion, garlic, ginger, paprika, and curry. Cover and cook for another 25 minutes
  4. Add tomato sauce and 1 chicken stock and cook for 10 minute
  5. Add red wine vinegar, stir, and add parsley. Cook for 5 minutes, serve and enjoy

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